OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions
Xianglan Huang, Yaqing Cui, Linfan Shi, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127598-127598
Closed Access | Times Cited: 10
Xianglan Huang, Yaqing Cui, Linfan Shi, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127598-127598
Closed Access | Times Cited: 10
Showing 10 citing articles:
Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis)
Jiafei Wang, Min Lin, Linfan Shi, et al.
Food Chemistry (2024) Vol. 456, pp. 140033-140033
Closed Access | Times Cited: 13
Jiafei Wang, Min Lin, Linfan Shi, et al.
Food Chemistry (2024) Vol. 456, pp. 140033-140033
Closed Access | Times Cited: 13
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 12
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 12
Solubilization of fish myofibrillar proteins in NaCl and KCl solutions: A DIA-based proteomics analysis
Xidong Jiao, Xingying Li, Nana Zhang, et al.
Food Chemistry (2024) Vol. 445, pp. 138662-138662
Closed Access | Times Cited: 8
Xidong Jiao, Xingying Li, Nana Zhang, et al.
Food Chemistry (2024) Vol. 445, pp. 138662-138662
Closed Access | Times Cited: 8
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 5
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 5
The impact of ultrasound synergized with salt on the structure and loading characteristics of whey protein isolate-chitosan complexes
Yuhan Yan, Liurong Huang, Jiale Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 141769-141769
Closed Access
Yuhan Yan, Liurong Huang, Jiale Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 141769-141769
Closed Access
Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts
Xixin Qian, Songyi Lin, Tingjia Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140403-140403
Closed Access | Times Cited: 4
Xixin Qian, Songyi Lin, Tingjia Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140403-140403
Closed Access | Times Cited: 4
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
Jingjiao Jiang, Kun Yang, Honghong Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134114-134114
Closed Access | Times Cited: 3
Jingjiao Jiang, Kun Yang, Honghong Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134114-134114
Closed Access | Times Cited: 3
pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization
Qingguan Liu, Ailin Chen, Pengzhi Hong, et al.
Food Chemistry X (2024) Vol. 24, pp. 101841-101841
Open Access | Times Cited: 3
Qingguan Liu, Ailin Chen, Pengzhi Hong, et al.
Food Chemistry X (2024) Vol. 24, pp. 101841-101841
Open Access | Times Cited: 3
Structural and functional assessment of keratin extracted from chicken feathers using microwave-assisted l-cysteine method
Ziyuan Wang, Baosheng Lu, Nan Xiao, et al.
Food Bioscience (2024) Vol. 61, pp. 104712-104712
Closed Access | Times Cited: 1
Ziyuan Wang, Baosheng Lu, Nan Xiao, et al.
Food Bioscience (2024) Vol. 61, pp. 104712-104712
Closed Access | Times Cited: 1
Effects of mono- and divalent- ions and their strength on foaming properties of infant formula protein model system
Siyu Zhang, Qinggang Xie, Fei Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110828-110828
Closed Access | Times Cited: 1
Siyu Zhang, Qinggang Xie, Fei Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110828-110828
Closed Access | Times Cited: 1
High internal-phase Pickering emulsions constructed using myofibrillar proteins from large yellow croaker: Effect of glycerol
Min Lin, Yufeng Chen, Linfan Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138605-138605
Closed Access | Times Cited: 1
Min Lin, Yufeng Chen, Linfan Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138605-138605
Closed Access | Times Cited: 1
